Chicken and corn soup

Yield: 1

Chicken and corn soup

Chicken and corn soup recipe

Today I made a delicious Chinese chicken soup with corn, the kind you'd find in Chinese restaurants, the kind that's a little thick and contains shredded chicken, corn, and an egg. It's been incredible! Then I'll show you how to do it so you can enjoy it at home.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 1 liter of chicken broth
  • 200 gr of chicken breast
  • 140 gr of sweet corn
  • 1 clove garlic
  • 1½ tablespoons cornstarch
  • 1 egg white
  • ½ teaspoon ground ginger
  • 1 tablespoon soy sauce
  • Pepper
  • Shall


    1. Add the cornstarch to half a glass of cold chicken broth. Then we thoroughly mix it until it dissolves completely.
    2. Pour the remaining broth into a saucepan and add the whole peeled garlic clove, ground ginger, and chicken breast.
    3. We put it on medium-low heat for about 15 minutes, just until we see that the chicken is cooked.
    4. We take out the chicken breast, crumble it with a fork or our fingers, and then add it back into the soup.
    5. Add the sweet corn, which we will have drained earlier, the soy sauce, and the cornstarch mixture that we have prepared, stir a little, and cook for another 4-5 minutes over low heat.
    6. Cook for a couple more minutes, or until the soup begins to thicken, adding salt and pepper to taste, keeping in mind that the broth and soy sauce may already be salty.
    7. Stir in the egg white until threads of egg are formed.
    8. We remove the soup from the heat once the egg has set and serve it at the table. Have a wonderful meal!!

Nutrition Information



Serving Size


Amount Per Serving Calories 153Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 48mgSodium 1247mgCarbohydrates 12gFiber 1gSugar 3gProtein 20g

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